I would estimate a Rose factor of 15 and a Baking powder level of 5. For the latter, we’re extrapolating beyond the data, so no guarantees. However, the BP reduction tends to get smaller as the pans get larger. so there is probably a pan size beyond which no further reductions are needed.
Note that the Rose Factor assumes a 2” pan, so you’d need half the volume, and I presume that a shorter cake could handle more baking powder. Personally, I think it’s a bad idea to attempt this without a test cake, unless someone here can provide actual experience.