Add your meringue in 3 batches (1/3) into your egg yolk mixture.
Fold it in gently but quickly with a spatula or hand.
Fold in the next batch until done.
Be careful not to deflate your batter.
Divide your batter into 3 equal portions.
Portion 1: Leave it as it is.
Portion 2: Fold in the 1/4 tsp yam essence
Portion 3: Fold in other 1/2 tsp yam essence
Carefully and slowly pour Portion 1 batter into an un-greased chiffon pan first.
Then pour portion 2 gently on top, and portion 3 last.
Bake for 15 minutes at 160C, and 20 minutes on 150C.
When done, invert to cool completely before unmoulding.