Yes, honestly I have a hard time “testing” the cakes by using the toothpick or cake tester method.
Moreover, when I bake more than one cake in my oven, the results are so different than baking only one. I would bake more than one cake only if I am allowed to use convection or if I have a rotating turntable.
For a chiffon, if I haven’t mixed the whites well, I would encounter “holes” of whites. Rose recently shared a good way to avoid this by running an icing spatula several times around the cake pan after filled. My mother would always catch any dollops of whites as the batter poured onto the pans by semi-blocking the pouring batter with a rubber spatula held on the rim of the bowl; she would wiggle the spatula to smash the dollops.
I suspect that because there was more than one chiffon cake in the oven, the heat flow prevented to reach the center tube of your issue cake.