Barbara, are you making biscuit de savoie? I think that may be the only sponge-type recipe which calls for 2 or 3 layers.
What size are your pans? You could scale the recipe to fit one 10.25” x 2” deep round, is that the size you want to use? I think there would be no problem with a 2” deep pan. A deeper pan or springform (2.5”-3” deep) might work, but I’m not certain and haven’t tried it. You want to encourage this kind of cake to be as high and light as possible, so I would hesitate to try to bake it in too deep a layer.
The capacity of three 9” x 1.5” rounds is 19.5 cups, while the capacity of one 10.25” x 2” round is 11.3 cups, so your conversion factor for the eight-egg recipe would be 11.3/19.5 = 0.58.
But that only works if your pan is 2” high, and I suspect it is metric… How high are they?