I noticed that a cake which was baked in a 26cm pan is best if cut into three layers. In the 28cm one, the cake will be lower and the layers will be thinner. It's even better, but you also need the skill to cut them nicely.
I often cut the cake in only two layers and it's very good, so it's all up to you.
Anyway, it's a very fluffy, soft and light sponge cake. Every single time the cakes made with this batter have been a success, and I've been making it for more than eight years.