The typical way of getting good rise on sponge cake in wider pans is to use a tube pan. I've been baking gf sponge for several decades in a 9" spring form with a tube center. It rises very well and retains the rise when inverted for cooling. Many people invert tube pans over a glass bottle. If you have one, great, if not just invert it on tube itself. If you lack a spring form tube pan, use an angelfood pan with a removable bottom.
I don’t use a tube pan here because I like having the option to create a layer cake with the sponge. If you have a tube pan, I think you’ll be very happy with baking this cake in it!
The typical way of getting good rise on sponge cake in wider pans is to use a tube pan. I've been baking gf sponge for several decades in a 9" spring form with a tube center. It rises very well and retains the rise when inverted for cooling. Many people invert tube pans over a glass bottle. If you have one, great, if not just invert it on tube itself. If you lack a spring form tube pan, use an angelfood pan with a removable bottom.
I don’t use a tube pan here because I like having the option to create a layer cake with the sponge. If you have a tube pan, I think you’ll be very happy with baking this cake in it!
Fair enough. I think that's a difference between UK and US practice. I've never considered serving sponge cake as a layer cake.