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!
I'd go with the hand mixer.
I would also go with the hand mixer. Food processors don't beat air into the batter.
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.