Genoise Cake...Will a food processor get the batter to the ribbon stage?

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!

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3 Comments

boulangere June 3, 2012
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.
 
Maedl June 3, 2012
I would also go with the hand mixer. Food processors don't beat air into the batter.
 

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hardlikearmour June 3, 2012
I'd go with the hand mixer.
 
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