Sponge for dome cake

[Babyshine2020]

I have an 8" domed cake tin that I plan on making my husbands birthday cake in. I was going to make a typical Victoria sponge but after reading online in this type of tin it could end up being too soft and collapse when carving (for buttercream filling).

Would you suggest a different sponge?

I make a Madeira sponge for elaborate cakes/ carving. It's firmer and keeps better too.

I wrap the lower half of the tin in a wet tea towel as well, to stop the bottom of the cake overcooking - which can also makes it rise too much in the middle. Although I use a stainless steel bowl instead of a proper tin. I once stuck two together to make a pokéball!