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!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
A traditional technique we're newly obsessed with.
Chinese Salt-Baked Chicken
5-Minute Baking Prep Trick
Go On, Spread Out
Addictive Smoky Grilled Salsa
Your #1 Loves