The following recipe was inspired by the Yumeiro Patisserie's Angel and Demon Roll Cake. Flavor-wise, the sweetness barely registers and the fruit is refreshing. The quantity makes one 6" in round cake and about two 3" mini cakes. I have modified the proportions/techniques of certain ingredients to take advantage of what I had in stock, and to lighten the texture of the cake.

Equipment
6" ring round mold
5.5" ring round mold
two 3" ring round molds
acetate

Sponge30g cake flour

30g corn starch
10g cocoa powder
4 egg whites, room temperature
3 egg yolks, lightly beaten
80g sugar

Preheat oven to 350 degrees. Mix batter using meringue method. Beat egg yolk with half of the sugar until ribbons form. Beat egg whites on low to medium speed until stiff peaks form, adding the rest of the sugar halfway through in batches. Meanwhile, whisk together flour and cocoa powder in a separate bowl. When egg whites are meringue-d in about 10 minutes, slowly fold egg yolk into egg white until just combined. Add dry ingredients into egg mixture and fold again, gently. Pour batter into ring molds (prepared with parchment over baking sheet). Bake at 350 F for 13 minutes. Move to rack and when slightly cooled, remove parchment. Freeze in double layers of plastic wrap if storing.

Strawberry Cream
400g whipping cream
100g (1/3 cup) canned fruit juice, reserved, reduced and cooled. (Canned juice will not destroy the gelling action. Do not substitute with fresh fruit juice.)
2 sheets of gelatin (gold)
2-3 tbsp dehydrated strawberry powder
60g confectioners sugar

Cut gelatin sheets into 1" strips and soak one-by-one in 20 g of juice for 5 minutes to soften. Meanwhile, heat 60g of juice to 122 degrees. While waiting, whip cream into stiff peaks. After gelatin has softened, stir gelatin/juice into the 122 degree juice thoroughly. Strain any solids. Whisk in strawberry powder and sugar, then stir gently into whipped cream.

Assembly

Syrup
2 tbsp simple syrup
2 tsp rum