Preheat oven to 180-190. If your oven tends to be hot, set it at 180. Otherwise, set it at 190. It's about the same temperature as you would use to bake pound cakes.
Put the tofu in a bowl without draining it, mash it up and stir it with a whisk until smooth.
Add the ＊ ingredients in the order listed, mixing after each addition. Put the cake flour and baking powder in a plastic bag, hold it closed and shake it about ten times to mix it well, then add it in.
Cut the spout end of an empty milk carton, then cut 1/3 of the cut piece and attach it to the spout end as a kind of divider. See the photo here for reference.
Pour in the batter and make an indentation down the middle. Place the carton on an oven tray lined with parchment paper or foil.
Bake for approximately 30 minutes (adjust the temperature and baking time to your oven). When a chopstick inserted comes out clean, it's done!
Here, I used processed silken tofu and 65 g sugar, and covered it with foil for the last 10 minutes of baking.