1. Preheat the oven to 190C/375F/Gas Mark 5. Grease a 33x23cm Swiss roll tin, line with non- stick paper, then brush with a little of the melted butter.

2. Put the egg yolks into a large bowl with the sugar, and using an electric mixer, beat 3-4 minutes until the mixture becomes thick and pale in colour. Beat in the melted butter and treacle.

3. Sift the flour, spices and baking powder into the bowl then fold together.

4. Using clean beaters, whisk the egg whites until stiff peaks form, fold one third into the egg yolk mixture and when well blended, carefully fold in the remainder.

5. Pour into the prepared tin and spread evenly, taking care not to over handle so as to retain the air from the egg whites. Bake for 12-15 minutes until risen and firm.

6. Lay a kitchen towel on the work surface, place a clean sheet of non-stick paper and dust with caster sugar. Turn the cake out onto the paper and peel off the lining paper. Starting at one long side, roll up the warm cake with the paper and cool on a wire rack joint side down.

7. Carefully unroll the cake and spread the crème fraiche over two thirds of the surface along the length. Spoon over the Dulce de Leche and with the end of a teaspoon swirl into the creme fraiche. Roll up and place on a long plate, seam underneath.

8. Sprinkle the roulade with caster sugar.

9. Serve on its own or with fresh pineapple slices, segments of orange or mandarin.