Preheat the oven to 180°C (356°F). Separate the eggs into yolks and whites, keeping the whites refrigerated until use.

In a bowl, mix the silken tofu until smooth.

In another bowl, whisk the egg yolks with 20g sugar until pale and creamy.

Add vegetable oil and vanilla oil to the yolk mixture and mix until white and creamy. Then add the tofu mixture and combine.

Sift in the cake flour and baking powder into the yolk mixture and fold gently.

In a separate bowl, beat the egg whites on low speed until foamy. Gradually add half the sugar and beat on high speed until soft peaks form. Add the remaining sugar and beat until stiff peaks form.

Sift in the cornstarch into the meringue and beat until soft peaks form again.

Add 1/4 of the meringue to the yolk mixture and mix well. Gently fold in the remaining meringue using a rubber spatula.

Pour the batter into a chiffon cake mold. Run a skewer around the edges to release air bubbles. Bake at 180°C (356°F) for 30-35 minutes.