When meringue is ready, scoop about a cup of meringue mixture and add it into the egg yolk mixture.
Use a folding method in mixing. Using a spatula, scoop mixture then pull up until all of the mixture are incorporated. Do this gently, folding too hard will result in a hard chiffon cake.
Add mixture into the rest of the meringue and mix again using the folding method.
Transfer mixture into a NON GREASE, but lined 6 inch pan and pour cake batter tap the pan in a flat surface to remove air bubbles. Divide equally in 4 6 inch pan.
Bake at pre heated 350 F oven for 10-15 minutes. Start checking at 12 minutes using a toothpick test method.
When chiffon cake is done, let cool and remove the parchment paper and continue to cool. Try to scrape sides of the pan using a knife.