I'm planning on making a strawberry roulade, and must soon start the genoise. My mixer is broken and the choices are Cuisinart, hand mixer, or me!
hardlikearmour is a trusted home cook.
I'd go with the hand mixer.
Margie is a trusted home cook immersed in German foodways.
I would also go with the hand mixer. Food processors don't beat air into the batter.
Cynthia is a trusted source on Bread/Baking.
Definitely the hand mixer. The food processor is going to chop the proteins in the batter into teeny tiny segments that won't be able to produce that wonderful génoise texture.
Please enter a valid email address.
Well played. You deserve a cookie.
The only think between you and dinner is a batch of pie dough
Cheesy, Mustardy Tomato Galette
Sides That Complete Korean Meals
Party Starts Here!
Burnt Toast: Road Trip Edition
Clear Eyes, Blue Jars, Can't Lose
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.