Sponge roll with hemp cream

Sponge roll is one of those desserts that looks impressive but has a straightforward technique for success: the sponge must be rolled while hot, the cream must be cold, and the whole thing must spend at least 2 hours in the fridge. The hemp cream made with hulled hemp seeds, cream cheese, and whipped cream provides a fluffy, slightly nutty filling that perfectly contrasts with the delicate sponge. The hemp seeds in the cream remain crunchy and nutty – a textural element that no other ingredient can replace.

KEY INFORMATION
• Hulled hemp seeds contain about 31 g of protein per 100 g and all 9 essential amino acids (House et al., Food Chemistry, 2010).
• The omega-6 to omega-3 ratio in hemp seeds is about 3:1 – optimal for humans (Callaway, Euphytica, 2004).
• Magnesium in hemp seeds: about 210 mg/100 g – covers 50% of the daily requirement for adults (USDA FoodData Central, 2023).
• One serving of the roll (about 90 g): approximately 220 kcal, 6–7 g of protein, 11 g of fat, 22 g of carbohydrates.

Hemp cream – what is it and why does it work?

Hemp cream is a combination of whipped heavy cream, cream cheese, and hulled hemp seeds with honey and vanilla. The cream provides fluffiness and lightness, the cheese stabilizes the structure and adds protein, while the hemp seeds contribute texture and flavor. Four tablespoons of hemp seeds (about 40 g) in the cream add about 12 g of protein with a complete amino acid profile to the entire roll (House et al., Food Chemistry, 2010). Magnesium from the seeds (about 210 mg/100 g, USDA FoodData Central, 2023) is an additional nutritional value that classic cream does not offer.

The flavor effect is surprising. The hemp seeds in the creamy mixture have a nutty, slightly sweet profile that complements the neutral sweetness of the wheat sponge. Honey and vanilla in the cream tie these elements together and provide overall flavor coherence. The final effect: a light roll with a creamy, nutty filling that can be successfully served as a dessert for special occasions.

Nutritional values – what does one serving provide?

One serving of the roll (about 90 g) provides approximately 215–225 kcal, 6 g of protein, 11 g of fat, and 22 g of carbohydrates. Fiber from hemp seeds (about 1.2 g in 4 tablespoons of seeds spread over 10 servings) is about 0.5 g of fiber per serving – just above zero. The roll is not a high-protein dessert like a protein cheesecake, but the hemp cream increases its nutritional value compared to the classic cream roll (about 2–3 g of protein per serving). Omega-3 and omega-6 fatty acids from hemp seeds in a 3:1 ratio (Callaway, Euphytica, 2004) are components that the classic roll does not offer at all.

Ingredients – what do you need?

• For the sponge: 4 medium eggs, 80 g of fine sugar, 80 g of cake flour, a pinch of salt, powdered sugar for dusting the paper
• For the hemp cream: 250 ml of heavy cream 30–36% (cold), 200 g of cream cheese or ricotta, 4 tablespoons of hulled hemp seeds, 3 tablespoons of honey or maple syrup, 1 teaspoon of vanilla extract
• For decoration: a handful of fresh raspberries or blueberries, powdered sugar, optionally a few tablespoons of hemp seeds

How to prepare a sponge roll with hemp cream – step by step?

Preheat the oven to 190°C. Prepare a 30×40 cm baking tray with parchment paper. Active work: about 25 minutes, baking 10–12 minutes, cooling for at least 2 hours.

Step 1. Whip the sponge mixture. Separate the egg whites from the yolks. Whip the egg whites with sugar until stiff peaks form (add sugar one tablespoon at a time). Add the yolks – gently, using a spatula in an up-and-down motion. The mixture should be fluffy and light. Sift in the flour in 2–3 batches, mixing carefully.

Step 2. Spread and bake. Transfer the batter to the baking tray, spreading it evenly to the edges. Bake at 190°C for 10–12 minutes. The finished sponge is dry and springy. Overbaking = a brittle sponge that cracks when rolled.

Step 3. Roll the hot sponge. Immediately after removing, turn it over onto a paper sprinkled with powdered sugar. Remove the baking paper. Roll it up with the paper. Cool in the roll for 30 minutes. The hot sponge is flexible – it can only be rolled without cracking at this stage.

Step 4. Prepare the hemp cream. Whip the cold cream until stiff. Mix the cottage cheese with honey, vanilla, and hemp seeds. Gently fold in the whipped cream with a spatula from the bottom up. The cream is ready when it holds the shape of a spoon.

Step 5. Fill and chill. Unwrap the cooled roll. Spread the cream over the entire surface, leaving a 2 cm margin. Roll tightly, wrap in foil. Refrigerate for at least 2 hours. Cut with a sharp knife after chilling.

Tips and variations

We noticed in tests that the hemp cream with seeds turns out better when the seeds are added to the cottage cheese mixture (not to the cream). Mixing seeds into the whipped cream causes it to partially deflate due to the weight of the seeds. When mixed first with the cottage cheese – which is heavier than the cream and stable – they do not destabilize the foam structure during the final mixing.

Chocolate version. Add 2 tablespoons of raw cocoa to the sponge along with the flour. The sponge will be dark and more brittle – roll it more carefully. Add a tablespoon of cocoa to the cream and reduce the honey by a tablespoon. Chocolate and hemp seeds in the cream create an intense flavor profile.

Jam version. Spread a thin layer of raspberry or cherry jam under the cream on the sponge (no more than 3 tablespoons – too thick a layer causes the roll to slip when rolling). The acidity of the fruits balances the nuttiness of the hemp seeds and the creaminess of the cream. This is a classic Polish roll with a hemp twist.

Version with seeds in the sponge. Grind 2 tablespoons of hemp seeds finely and add them to the wheat flour before sifting. The sponge will take on a greenish hue and a delicate nutty aroma noticeable during baking. The ratio of ground seeds to flour: max 15% – more increases the moisture of the batter and makes it difficult for the sponge to rise properly.

More recipes with hemp seed cream can be found in our article about protein cheesecake with hemp protein.

Frequently Asked Questions

Why does the sponge roll crack when rolling?

Overbaking or rolling too late. The sponge must be rolled immediately after removing it from the oven when it is hot and flexible. Once cooled, it becomes brittle and cracks. Baking time is 10–12 minutes at 190°C. Hemp seeds do not affect the structure of the sponge – they are only in the cream (House et al., 2010).

How much protein does the hemp cream roll contain?

One serving (about 90 g) provides about 6–7 g of protein. Hemp seeds contain about 31 g of protein/100 g (House et al., 2010). Four tablespoons of seeds in the entire roll contribute about 12 g of protein distributed over 10 servings.

How to store the sponge roll with hemp cream?

In foil in the refrigerator for up to 3 days. Do not freeze – the cream separates from the whey after thawing. The hemp seeds in the cream retain their crunchiness for 1–2 days. Magnesium in the seeds: about 210 mg/100 g (USDA, 2023).

Can the sponge cake for the roll be gluten-free?

Yes – replace wheat flour with potato starch or rice flour (80 g). Hemp flour can be added in a 30% ratio – it has a glycemic index below 35 (Siano et al., 2019). Gluten-free sponge requires more careful rolling.

What can replace heavy cream in hemp cream?

Chilled full-fat coconut milk (only the thick layer). Greek yogurt (400 g, drained of whey). Mascarpone (200 g) instead of cottage cheese and cream. Magnesium in hemp seeds is about 210 mg/100 g (USDA, 2023) regardless of the cream base.

This article is for informational and educational purposes and does not replace consultation with a doctor. If you are pregnant, breastfeeding, taking medications, or have chronic conditions, consult the use of supplements or herbs with a specialist.

Author: Michał Waluk · Published: 2026-05-04 · Updated: 2026-05-04