FOOD PROCESSOR CAKES

Although you often have to beat the eggs, sugar, and butter to make a decent batter, you can also create tender if somewhat sturdier cakes in a food processor. They’re well-structured with a dense crumb, more American-style (like a light pound cake), rather than the texture and crumb of genoise or sponge cakes. They’re also made for lots of frosting. And you don’t have to dirty bowls, mixer blades, spatulas, or whisks. Yes, there’s that food processor. It has to be washed. But the overall load in the sink is certainly less. Besides, there are no cleanup-free cakes (except the ones you buy).

In all these recipes, it’s imperative that the eggs be at room temperature to create an even batter. Leave them out on the counter (in their shells) for 20 to 30 minutes before beginning.