When making a sponge wedding cake, which recipe shall I use?

I have had a few experiences where I have used a Madeira cake recipe, for 6, 9 and 12 inch cake pans. It always turns out ok but I find I have to spend a long time leveling off and wasting a lot of cake in the process. It always domes in the middle way too much. Can anybody recommend a good sponge style recipe that will be nice and level? I realize I may have to bake 2 of each tier. Thanks.

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