For each minute of using a stand mixer on high, approximately how long (or how much effort, quantified) should a mixture be mixed (whisked/beaten) by hand to achieve similar results?
Baking recipes are frequently encountered which only supply instructions requiring use of an electric stand mixer. Sometimes these recipes indicate that mixing by hand is possible - and indeed, that used to be the main way mixing was performed.
This question inquires as to mixing/beating batters, specifically; such as cake or gluten-free batters - not kneading.