Preheat oven to 180 °C and grease a 22 x 30 cm ovenproof dish with butter or non-stick spray.
Slowly heat all the ingredients for the sauce over low heat until the sugar has dissolved.
Bring to the boil and boil rapidly for 2 minutes.
Remove from the heat.
Sift the cake flour and baking powder together and rub in the butter until the mixture resembles breadcrumbs.
Add the eggs and enough milk to form a soft dough.
Roll out thinly on a floured surface and spread the entire surface with marmalade.
Roll up carefully as you would for a Swiss roll and chill until firm.
Cut into 1.5 cm thick slices.
Arrange alongside each other in the prepared dish and pour over the sauce.
Bake for 30-35 minutes or until golden brown and done.
Serve with custard.
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