Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Gradually add sugar, then eggs yolks, mixing well after each addition. Blend in vanilla. Gradually beat in flour on low speed just until blended.
Pour into 13x9-inch baking dish sprayed with cooking spray.
Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
Mix 1 cup cream, milks and coffee concentrate until blended; pour over cake. Refrigerate 3 hours or until chilled.
Beat remaining cream in small bowl with mixer on high speed until soft peaks form. Gradually beat in 2 Tbsp. maple syrup. Continue beating until stiff peaks form; spread over cake. Drizzle with remaining maple syrup.
Prepare cake batter using 1 pkg. (2-layer size) white cake mix and bake in 13x9-inch baking dish as directed on package. Proceed as directed, omitting 1 cup heavy cream from the soaking liquid.
Prepare using GEVALIA House Blend Cold Brew Iced Coffee Concentrate or GEVALIA Caramel Cold Brew Iced Coffee Concentrate.
Prepare using maple-flavored or pancake syrup.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.