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The one I looked at was a loaf tin (at least that's what I would call it) and it did have a removable glass base - so I would think the round spring-form was probably the same. I did wonder about the glass base - if it tends to produce sticking - I would be inclined to try using a dry liner over the glass base made from baking parchment (but not greasproof paper).

If the cake tin has got a glass bottom then I have got one. I have bought it last year in Lidl in Spain. It is good but the sponge sticks to the glass bottom even though I have greased it and dusted it with flour. But I have run a knife along the bottom and no harm done.

I was browsing in Lidls this morning and saw these spring-form cake tins - just about the best value for money I have seen in such a tin:-

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When using oblong or square tins it helps if you leave an extra half-inch of baking parchment protruding from the top of the tin - you can then get a grip on the surplus parchment and lift the cake out of the tin - the parchment acting like a sling.

Greaseproof will only work well if you grease the tin, then grease the greaseproof paper AND remove the cake from the tin while it is still hot. There is always some risk of a hot cake falling apart.

I endorse the suggestion to use baking parchment, particulary for square tins or traybakes - where springform isn't always an option (although I have seen a square springform on the market). It never sticks, doesn't need greasing and you can allow the cake to cool a bit more before removing it from the tin.

If you are only going to line the base of a tin, you must run a knife around the sides of the cake to make sure it isn't stuck anywhere - this is true for both greaseproof paper and baking parchment.

Also, try using Baking Parchment instead of GP paper - use it as it comes and without any greasing.

Depending on the type of cake, you might find it helps to leave the cake in the tin for a few minutes before removing it.

Leave the cake on the tin base, then slide the cake off the base and onto the cake rack for cooling, avoid handling the cake further for at least 30 minutes.

If you get a spring-free tin like the one in the link, I doubt that you will have any trouble at all. Most cakes are far less fragile once they have cooled and stood for an hour or so. The tins with just a removal base are a bit cheaper, but spring-free are fairly full-proof and well worth the extra couple of pounds.

i agree with gastrosurf, spring loaded is definately the way to go

I use a cake tin like the one in this link:-

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I bought it a couple of years ago in Sainsburys - it was a bit cheaper than the one at Lakeland, but just the same.

If ever anything sticks to the base, I slide a palette knife in to the centre and then turn it - so the blade of the palette knife turns like the hands on a clock.

You might also need to check out your recipe if your cakes still fall apart - try one by Mary Berry, she's great on baking.