You may want to get the Matfer giant balloon whisk. It is expensive (can go up to about $40), but I finally succumbed and bought one for around $32. Folding the flour with the Matfer whisk eliminates flour pellets, because the many tines of the whisk break up the flour particles and produces fluid resistance between batter and flour particles which smooshes out the pellets.
I would be very wary of beating in the flour with a mixer, because in my experience, it’s so easy to deflate genoise. I’ve made many flat genoise, and I’d rather have flour pellets at the bottom than a flat cake. Rose says you can just pick them out with a toothpick if that happens. The flour pellet issue is fixable. The volume issue isn’t.