Use this baking powder to create a bit of lift in your baked goodies.
*Baking powder comprises an acid and alkaline in powder form. When liquid is added, the two react to produce carbon dioxide, making your cake rise. Traditional baking powder (like this one) uses cream of tartar (the acid) and sodium bicarbonate (the alkaline). However, some baking powder manufacturers use cheaper, aluminium based acids which can leave a metallic after taste.