In another bowl, beat the whole eggs, remaining sugar, and vanilla with an electric mixer until light and fluffy, triples in volume, and forms a ribbon falling off the beaters, about 10 minutes. With a spatula or a whisk, gently fold in the dry ingredients and melted butter. Fold in the meringue. Spread the batter on the baking sheet. Bake for about 12 minutes or until the cake is lightly golden brown. Cool completely.