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.
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