what to use yolks for?

Gold Cake

By Alton Brown
Ingredients

  • 3/4 cup butter flavored vegetable shortening, 140 grams
  • 1 1/4 cup sugar, 300 grams
  • 2 1/2 cups cake flour, sifted, 300 grams
  • 3 teaspoons baking powder, 14 grams
  • 1/4 teaspoon salt
  • 8 egg yolks, beaten, 130 grams
  • 3/4 cup milk, 180 grams
  • 1 teaspoon vanilla
Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.
Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.
Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.
 
Yolk has to much fat just throw it away.
Science has discovered that the human body needs fat to absorb many of the essential nutrients to keep us healthy. The amount of fat in a yolk is way offset by the good stuff, in my opinion.
Here is the nutritian found in 1 large egg. Notice that most of the good stuff is in the yolk.

Nutrient (unit)

Whole Egg

Egg White

Egg Yolk
Calories (kcal)

72

17

55
Protein (g)

6.3

3.6

2.7
Carbohydrate (g)

0.36

0.24

0.61
Total fat (g)

4.8

0.06

4.5
Monounsaturated fat (g)

1.8

0

2
Polyunsaturated fat (g)

1

0

0.72
Saturated fat (g)

1.6

0

1.6
Trans fat (g)

0.02

0

0.02
Cholesterol (mg)

186

0

184
Choline (mg)

126

0.4

116
Riboflavin (mg)

0.2

0.15

0.09
Vitamin B12 (mcg)

0.45

0.03

0.33
Folate (mcg)

24

1

25
Vitamin D (IU)

41

0

37
Vitamin A (IU)

270

0

245
Vitamin B 6 (mg)

0.09

0

0.06
Thiamin (mg)

0.02

0

0.03
Vitamin E (mg)

0.5

0

0.44
Selenium (mcg)

15.4

6.6

9.5
Phosphorous (mg)

99

5

66
Iron (mg)

0.88

0.03

0.46
Zinc (mg)

0.65

0.01

0.39
Calcium (mg)

28

2

22
Sodium (mg)

71

55

8
Potassium (mg)

69

54

19
Magnesium (mg)

6

4

1
 

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