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This is made from bicarbonate of soda (baking soda) and a mild acid (usually cream of tartar).
Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes.
Making Baking Powder : Mix 2 parts cream of tartar with 1 part baking soda.